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Brunch Egg Bake Recipe
|Shredded cheddar cheese||12 Ounce (3 Cups)|
|Shredded mozzarella cheese||12 Ounce (3 Cups)|
|Sliced mushrooms||4 1⁄2 Ounce, drained (1 Jar)|
|Sliced green onions||1⁄3 Cup (5.33 tbs)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Diced fully cooked ham||2 Cup (32 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4011 Calories from Fat 2435
% Daily Value*
Total Fat 274 g422%
Saturated Fat 154.8 g773.9%
Trans Fat 0 g
Cholesterol 2406.5 mg
Sodium 5959.8 mg248.3%
Total Carbohydrates 83 g27.7%
Dietary Fiber 9.5 g38.1%
Sugars 22.5 g
Protein 294 g588%
Vitamin A 353.4% Vitamin C 276%
Calcium 470.7% Iron 90.2%
*Based on a 2000 Calorie diet
In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain.
Place over cheese; top with ham.
Sprinkle with remaining cheese.
In a bowl, beat eggs.
Add milk, flour, parsley, basil, salt and pepper; mix well.
Slowly pour over the cheese.
Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
Let stand 10 minutes before cutting